Mango-crab salad sandwiches

2 Servings

Ingredients

Quantity Ingredient
¼ cup Reduced-fat mayonnaise
1 tablespoon Minced celery
1 tablespoon Fresh cilantro
2 teaspoons Fresh lemon juice
1 teaspoon Chopped jalapeno pepper
⅔ cup Diced peeled mango
6 ounces Crabmeat, (1 can) drained
2 Curly leaf lettuce leaves
1 English muffin, split and toasted
1 tablespoon Slivered almonds, toasted

Directions

Combine first 5 ingredients in a bowl; stir well.

Add mango and crabmeat; toss gently to coat. Arrange 1 lettuce leaf on each muffin half, and top each with ¾ cup crab mixture. Sprinkle with almonds.

Yield: 2 servings.

Per serving: 361 Calories; 15g Fat (37% calories from fat); 24g Protein; 34g Carbohydrate; 66mg Cholesterol; 652mg Sodium Recipe by: Cooking Light, Sept 1994, page 106 Posted to MC-Recipe Digest V1 #410 by igor@... on Jan 28, 1997.

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